Garlic Confit | A recipe for soft, perfectly caramelized garlic confit

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier, while canola oil is more budget-friendly.

Peel 2.5 cloves of garlic, adjusting the quantity as needed.

Slice off the hard base of each garlic clove with a small knife (optional).

Place the garlic cloves in a roasting pan.

Pour enough neutral high smoke point oil over the garlic to completely cover the cloves, ensuring they are floating and not sitting on the bottom of the pan.

Cover the pan with aluminum foil.

Preheat the oven to 250 degrees Fahrenheit (120 degrees Celsius).

Bake in the oven for 2 hours.

After 2 hours, remove the pan from the oven; the garlic should be soft and golden.

If desired, strain the oil for later use as roasted garlic cooking oil.

Once the garlic is cool, pour over a nice olive oil for storage to infuse flavor without bitterness.

Store the garlic confit in the fridge for up to two weeks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary